Abstract: 【Objective】 The high rate of actual loss after harvest of Xinjiang Hami-melon is an important bottleneck restricting the development of Xinjiang Hami-melon industry. Cold chain transportation is an important means to solve this problem. Temperature change is the main reason that affects the decay and deterioration of Hami-melon during transportation. So it is necessary to study the change of environmental temperature to maintain the quality of cold chain transportation of Hami-melon in Xinjiang. 【Method】Taking Xizhoumi 17 and Xizhoumi 25 as the research objects, the changing trend and correlation analysis of physical properties such as hardness, adhesiveness and cohesiveness of Hami melon fruit at different temperatures were studied. 【Result】The texture indexes of Xizhoumi 17 and Xizhoumi 25 fluctuated to a certain extent with the prolongation of storage time under different temperature conditions, the fluctuation range of the former was gentler than that of the latter. There were significant differences in fruit hardness, adhesiveness, cohesiveness, tackiness and chewiness of Xizhoumi 17 (P< 0.01), and significant differences in fruit hardness, cohesiveness, tackiness, elasticity and chewiness of Xizhoumi 25 (P< 0.01). 【Conclusion】The fruit texture indexes of Xizhoumi 17 and Xizhoumi 25 were significantly affected by temperature with the prolongation of storage time fluctuating in different degrees. Xizhoumi 17 had smaller fluctuation range of texture indexes than Xizhoumi 25, so the former was more durable for storage. The optimum storage temperature for Xizhoumi 17 was 5℃, and for Xizhoumi 25, it was 10℃.